About the Chef
Chef Kashif Browne
Rooted in Caribbean heritage and shaped by global technique, Chef Kashif Browne creates bold, elegant cuisine that honors tradition while elevating it.
The Chef's Story
Early Foundations
During his prepubescent stage, Kashif John Browne started to embrace the philosophical words of Albert Einstein as his mantra: “Try not to become a man of success, but rather a man of value.” This maxim served as a great elixir for Kashif as he was able to trek life’s travails, amassing valuable attributes along each phase.
Kashif spent his primary school days at St. Margaret’s where he persevered to be an all-rounder and tried to perfect each discipline of study. Years after, his triumphant performance at the annual common entrance examination earned him a spot at the Bishops’ High School.
Kashif has a morbid fear of becoming complacent. This is why he always focuses on his endeavors. In addition to being academically gifted, Kashif deeply immersed himself in extracurricular activities at school. He played the steel pan, cricket, basketball, table tennis. Kashif participated in drama plays and joined their school choir. He was also able to attain exceptional grades in the field of business.
During his adolescence, Kashif fell in love with the art of cooking, eventually discerning this art as his forte. His mother is his first inspiration to pursue the field of culinary as he spent a long time with her in the kitchen.
Craft and Career
After one semester at Guyana, a new portal of opportunity opened for Kashif. He wasted no time to seize it and migrated to the state of Maryland. After a year, this vibrant youngster was accepted into the International Culinary School at the Art Institute of Washington, where he discovered his true potential in cooking.
Kashif continued to embellish his credentials after the completion of a work and study stint in Italy. He was able to acquire a wide range of skills at The Zeppelin Ristorante in Orvieto. Kashif also became a member of the Alpha Lambda Delta National Honor Society.
In the span of 7 years, Kashif traveled and worked at different areas in the United States and gradually became a culinary savant. Some of his notable portfolio entries include the following: Las Vegas, New York, the French Ambassador’s Residence, Cheryl Crow and Kid Rock concert, Rammy’s Award Ceremony, Umbra Wine Fest, James Beard House, and many more.
Kashif always expressed his gratitude to the erudite chefs who guided him along the way. Special mention must be made for Christophe Tannou-Kevern, Stephan Carter, Angelo Sosa, Lorenzo Polegri, Chris Brescher, Alicia Stewart, and Robert Catsby. Kashif’s extensive knowledge of various cuisines would not be possible without the efforts of these amazing persons.
Philosophy and Growth
The quality of his young chefs apron certainly improves as he scaled the ladder of success, moving up from being a saucier, a sous chef, and to an executive sous chef. He has gained a fulltime job at the White House where he caters to the first family of the United States.
After 2 years at the White House, Kashif took a step further in his career after becoming the younger chef at Ridgewells Catering. Although he has reached great heights perfecting his craft, Kashif remains humbled by his simple beginnings in South Cummingsburg.
Kashif raves over French and Asian Cuisine but ensures he delivers Caribbean cuisines. He also incorporates Guyanese flavor in all of his dishes.
Life Beyond the Kitchen
Kashif continues to achieve his career goals and dreams. His greatest satisfaction in life is marrying his high school sweetheart Dr. Sullan Fung BDS and having two handsome sons, Keanu Seth and Sheru John.
Seasonal Ingredients
Cooking in rhythm with the seasons, allowing fresh, peak ingredients to lead every dish.
Artisan Techniques
Rooted in tradition and refined through practice, every technique is intentional and precise.
Sustainable Sourcing
Thoughtful sourcing that respects the land, the sea, and the people behind the ingredients.
Elegant Simplicity
Clean flavors, balanced plates, and restraint that lets each element speak for itself.
Plating & Craft
Thoughtful plating, seasonal ingredients, and a refined sense of balance define Kashif’s work. These dishes offer a glimpse into the craft and care behind his culinary approach.
New Ventures and Beyond
As Kashif’s career has evolved, so has his vision for creating meaningful experiences beyond the kitchen. One of his most recent ventures is Fieldstone at Cool Spring Farms, a thoughtfully restored barn set on seven acres of land in West Virginia.
Originally an old working barn, Fieldstone was reimagined as a new structure while preserving its rustic character and sense of place. Developed in partnership with the historic Hillbrook Inn Bed and Breakfast, Fieldstone is an extension of the Hillbrook experience, rooted in hospitality, craftsmanship, and intentional gathering.
With plans to open as a wedding and special events venue as early as next summer, Fieldstone is designed to bring people together in a setting that feels both refined and deeply connected to the land. The space reflects Kashif’s belief that food, environment, and community are inseparable elements of a memorable experience.